Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. This volume represents the accumulated notes of a number of years during which the author has been connected, in a chemical and technical capacity, with the foodstuff and beverage trades. Several excellent books are in existence which deal in a specialised fashion with certain sections of flavouring materials, e.g. essential oils; also a number of contemporary journals deal regularly and systematically with many of the products mentioned. It is intended, however, that the notes gathered herein should form a work of reference, of a more comprehensive type than has yet been published, for the whole of foodstuff and beverage manufacturers, many of whose flavouring materials are drawn from widely varying sources.<br><br>Frequent reference to contemporary scientific literature is made in the text with a view to providing a ready means of following up information dealing with any special flavouring material.
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